This Fine Tea Preparation Guide is intended to be an instruction for brewing high-end tea leaves to their full potential. Beginners can follow it step by step, while more experienced drinkers can treat it as a series of tips.
Using a gaiwan to make tea is one the most pleasant and rewarding way to enjoy our favourite fresh leaves. There is, however, a little learning curve, before you completely master it. In this post, we will show you some easy rules to correctly handle this three-parted brewing vessel. In the second part, we will explain its symbolic meaning.
I took the picture, illustrating this post, of the tea gallery at Laojundong Temple in Chongqing years ago. Even if it is a little bit blurry, I like it because it remembers me of a rainy tea session on a cloudy summer afternoon.
“Tea at the temple” is a very pleasant experience. Whether daoist or buddhist, many temples in China have their own tea corner. Sometimes it is situated within the walls of the temple itself, sometimes you will find it just outside. There, visitors can site down and enjoy some cups of crisp green tea. The serene atmosphere provided by the temple makes it all the more satisfying.